Fat as Medicine

I recently completed an Ayurvedic seasonal cleanse. The beauty of the Ayurvedic approach to detox and rejuvenation lies in its simplicity (simple, yes; easy, not necessarily). The basic idea is that oleation (the Sanskrit term is snehana), of the body, both inside and out, loosens toxins (Ama) lodged in the tissues so they may be moved into the GI tract for removal. The unctuous quality of the applied fatty substances also help to nourish and pacify Vata dosha, which is disturbed in most people who live in our modern Vata-aggravating society. A purgative is taken on the last day to eliminate the accumulated Ama.

The 8 day cleanse protocol may not be entirely pleasant (especially the last day), but it is accessible to the average American as all of the fatty substances needed can be found in most grocery and drug stores (always look for the highest quality, hexane-free vegetable oils and organic dairy products). The catch is that it takes discipline to stick to a pure & fresh diet, perform a few unfamiliar hygiene practices, and get adequate rest.

The three key ingredients needed for cleansing are:

1. Ghee

Ghee, as I have described before, is clarified butter or the pure fat which remains when butter is cooked and strained to remove the milk solids and water. The first four days of the cleanse entail taking ghee first thing in the morning (on an empty stomach). No food should be taken for at least 1 hour or until one feels hungry. The amount of ghee administered is gradually increased each day and will vary from person to person.

Dr. John Douillard explains that ingesting ghee on an empty stomach causes the body to go into "fat metabolism mode." Fat burning encourages calmness (ie. the opposite of a stressed out state which leads to the production of cortisol and many health problems) and aids in the removal of negative emotions and fat-soluble toxins (aka. chemicals) that are stored in our fat cells. During these first four days, a light diet containing no oil should be observed.

2. Sesame Oil

Sesame oil is the oil of choice for external oleation. It is warming and heavy so reduces excess Vata without aggravating Kapha. Sesame oil is also fine for Pitta-dominant individuals who do not have an extreme doshic imbalance. Daily self-massage, abhyanga, with a liberal amount of oil is practiced on days 5, 6 and 7. In addition to the obvious effect - lubrication of the skin, sesame oil is believed to remove obstructions in the shrotas, or channels, allowing toxins to be transported from peripheral tissues into the GI tract. By pacifying vata, the practice of abhyanga also facilitates the proper movement of the dosha so Ama reaches the desired destination. [Note that physical activity should be kept to a minimum (gentle yoga is OK) to prevent the toxins that have been loosened from migrating to the wrong place.] During this phase of the cleanse, it is best to eat kitchari (mung dal and rice porridge) prepared with mild spices and some oil or ghee.

3. Castor Oil

Castor oil is an interesting substance. The oil derived from the castor bean (Ricinus communis), is clear and thick with a "mild" flavor. While parts of the plant are poisonous (harvesting of castor beans can cause permanent nerve damage) and castor oil has has several industrial uses (in soaps, lubricants, paints, etc), it actually is safe to ingest in reasonable quantities for medicinal purposes. It's mainly used internally as a laxative because it causes cramping in the small & large intestines thus encourages "emptying of the bowel". (In traditional folk medicine, the cramping response was also used to induce labor.) Since castor oil prevents the absorption of moisture in the intestinal tract, there is a risk of becoming dehydrated. So one should have plenty of fluids and electrolyte drinks at the ready.

I have not given precise quantities of ghee, sesame oil and castor oil that one should use nor have I elaborated on the recommended herbal supplements. Amounts will vary from individual to individual and those who are unfamiliar with Ayurvedic theory & sadhana (routine) should only perform a cleanse under the guidance of a knowledgeable Ayurvedic doctor or certified consultant.

Mind-Body Nutrition

Do you consider yourself a “healthy” eater but still feel like something is lacking in your diet? Perhaps you crave something sweet after eating an enormous vegetarian black bean burrito at the local Tex-Mex joint. Or you find yourself dozing off in the afternoon even though you opted for the veggie burger & steamed broccoli (instead of beef burger and fries) at lunch. Isn’t a vegetarian diet supposed to make you feel good? Aren’t we supposed to eat more fruits and vegetables?
Since entering the twenty-first century, a case can no longer be made for including French fries in one’s daily vegetable tally. However, the nutritional status of ketchup is still ambiguous in many people‘s minds. The bottle claims the condiment to be a good source of lycopene (a phytochemical shown to decrease the risk of certain cancers). If you were to slather a generous serving of the red stuff on your veggie burger, you’d meet 4% of the daily requirment for Vitamin C. Why shouldn’t that count? Assuming the trace amount of vitamins detectable in ketchup is significant, despite the high fructose corn syrup; then do you give yourself brownie points for eating a vegetable or a fruit (it tastes more like a fruit to me)?
Geez, what did people do before the invention of the mandatory Nutrition Facts label? They probably enjoyed their food a lot more and certainly didn’t suffer anxiety obsessing over healthy eating (not technically an eating disorder, the term given to the angst and extreme behavior evoked by trying to eat too healthfully - orthorexia, is currently being studied by clinicians and academics).
With so much evidence linking specific nutrients to the prevention of diseases like arthritis and diabetes, the delicate effects that food has on a person’s emotional and mental state is overlooked by researchers. Aside from the consequence that carbohydrates have on serotonin levels which in turn alters mood; mental well-being does not come up in discussions about eating to satisfy one’s nutritional needs. Sure, certain vitamins and fatty acids have been associated with decreased risk of developing mental disorders like Alzheimer’s disease. But the science is based on a strictly biomechanical understanding of the brain.
Ayurveda views the mind as a non-physical entity which is not confined to a single organ. In addition to determining a person‘s personality, the mind in a stream of consciousness that flows throughout the entire body and is altered by subtle qualities (so subtle that they can not be detected by conventional modern means) inherent in the Universe. These subtle qualities, or “essences”, also known as gunas, exist in all things including edible substances. There are three gunas: sattva, rajas and tamas. Sattva is the quality of purity, truth and light which promotes balance & spiritual development. Rajas is the quality of activity and movement so leads to desires, passion and outward action. Tamas is the quality of dullness, inertia and darkness that creates ignorance, lethargy or laziness.
While all three gunas are necessary to some degree, Ayurveda emphasizes the cultivation of sattva because it encourages a state of balance which ultimately facilitates healing. Yogis who aspire to higher levels of spiritual attainment also focus on a lifestyle and diet that is sattvic in nature. Sattvic foods, such as fresh fruits and vegetables, whole grains and high quality dairy products, are thought to have a rejuvenating effect on the body and calm the mind.
Typically, yogis eschew meat due to its mainly tamasic quality which saps the body of energy and suppresses agni leading to the build up of toxins (Ama). Rajasic foods like onions, tomatoes and vinegar are also avoided because they are believed to encourage egotistical behavior, anger and jealosy.
A nutrition theory that truly appreciates the intimate connection between mind and body should therefore consider the influence of the gunas. The gunas help to explain certain paradoxes that exist with conventional thinking. Examining the inherent energetic qualities of Nature’s bounty also allows for a more individualized approach to diet. For instance, mushrooms are actually tamasic, unlike most other vegetables which synthesize light and are therefore sattvic. While a mushroom burger may not have the same effect on the arteries as one made with beef, it will leave the consumer with a similar dull feeling due to tamas.
Let’s return to that black bean burrito. Why would a well-meaning omnivore leave the table desiring something sweet after polishing off a vegetarian menu item? Sure, black beans and most whole grains (we’ll assume that the restaurant offers whole wheat tortillas) are sattvic. The onions, peppers, garlic, sour cream, guacamole (it’s made with avocadoes) also stuffed inside the burrito are rajasic. The combination of all these ingredients could be over stimulating and cause the body to crave something which will calm the senses down. The perfect antidote would be some nice juicy sattvic fruit or a sweet lassi.
Alternatively, if the burrito joint is of the “cheap” persuasion - which relies on canned beans, poor quality or previously frozen vegetables, refined white flour products and microwave ovens - you may be suffering from a tamasic hangover. No matter how “healthy” the ingredient list, the poetic menu description is mere hyperbole and downright fraudulent if the food ultimately served is nuked, overcooked or leftover from the previous week. So the gunas are key!

Sattvic foods include well-prepared whole grains, legumes (except for peanuts), nuts, seeds, fresh & dried fruits, leafy vegetables, root vegetables, honey, fresh dairy products and ghee (see side bar for great source of top quality ghee).
Rajasic foods are onions, garlic, radishes, peanuts, eggs, caffeinated beverages, vinager and other fermented foods. In the short term, sugar is rajasic.
Tamasic foods include mushrooms, meat, fish and white flour. Sugar is tamasic in the long term. All deep-fried, microwaved, stale, leftover, frozen and overcooked food also take on a quality of tamas.

Chai Time!

All winter I have managed to resist completely succumbing to a nasty cold or respiratory flu. As my coworkers sneezed and coughed around me - some even showing up to work with a fever! - I held my breath and tried not too inhale too deeply (warning, do not try this in yoga class). I’ve definitely had my days of lethargy and the feeling that can only be described as “blah” the past few months. The glands in my neck have been swollen telling me that my body is fighting something off. Yet I have been able to withstand the really awful stuff that’s been going around.
Unfortunately, I have experienced a shift in my respiratory health over the past two days. A scratchy sore throat that screams for constant soothing with either a lozenge or gulp of hot tea now tortures me. My head is noticeably more congested and my ears ache. I am sad to say that I kind of expected this. I barely slept a wink five days ago, perhaps due to do the evening acupuncture treatment I received. Being worn down by sleep deprivation has apparently opened the door for whatever bugs have been laying in wait within my mucus membranes for the opportune time to enter my cells and begin their assault.

I suspect that the change in season is also a contributing factor. “Change in season?,” you might wonder. Even though the temperature is still hovering around the freezing point and any precipitation we receive (at least in Boston) is likely to be snow; the sun now shines higher in the sky and the ground is mushy. You’ve probably also heard or read warnings about the “second wave” of the flu season and forecasts which indicate influenza cases have yet to peak.
A simple Ayurvedic explanation can be given for this public health proclamation: Kapha season has arrived! Translation: Nature has moved us into a period of the year dominated by cold and dampness (as opposed to the cold & dry trend [aka. Vata] of early winter). The water and earth elements have started to prevail setting the stage for “reactive mucus” to develop in membranes that have dried out in the past few months. Our tissues want to be rehydrated again but can easily be overwhelmed by foreign intruders and an inappropriate diet.
A pleasant way to soothe and heal your respiratory system and rehydrate your cells is with a good cup of tea! But it can’t be just any tea. It must be a cup of chai (the word chai actually means ’tea’): black tea brewed with spice-infused water. Don’t go running out to Starbucks for a Chai Latte so fast! There is no benefit to consuming mass-produced, overly sweetened chai concentrate diluted with steamed milk. Only chai prepared in the traditional manner with high quality ingredients has health benefits.

There are numerous recipes for chai but they all contain a few key spices. Fresh gingerroot is probably the most important ingredient. Ginger (Zingiber officinale) is considered to be “the universal medicine” by both Ayurvedic and Chinese doctors. It is used for a variety of conditions including coughs, congestion, arthritis, morning sickness and circulatory disorders. Make sure to use fresh ginger when preparing chai because the dry ground form has slightly different properties and will make your brew too hot and spicy. Fresh gingerroot is a great diaphoretic which means that it causes perspiration and increased elimination of toxins through the skin. If you have sinus congestion, you can get some relief by standing over your pot of chai to inhale the steam.
Cloves are another spice that gives chai its distinctive flavor. They are particularly stimulating, heating and beneficial for the lymphatic system. (Pitta-dominant folks may want to omit the cloves.) Cinnamon also helps to harmonize circulation and is used as an expectorant in Ayurveda. Another common spice that adds pungency to authentic chai recipes is black pepper. It is great for alleviating sinus problems and drys up unwanted respiratory secretions when combined with honey. Black pepper is also a powerful digestive stimulant and helps to reduce Ama in the digestive tract.
Some of the other lesser appreciated spices that I like to add to my brew are cardamom and bay leaf. Cardamom lends an exotic sweet flavor to Indian-style puddings and jazzes up dal, as it is included in most garam masala spice blends. For those concerned about the caffeine in black tea, cardamom helps to neutralize the negative effects of the stimulanting chemical (it works in coffee, too). Finally, I usually throw a bay leaf in because it is heating and adds an interesting savory flavor.

After the spices have been boiled in water, the tea is added and allowed to steep. I recommend using regular black tea, preferably organic to avoid excess flouride. Do not use decaffinated tea since you don't know what chemicals may have been used to reduce the caffeine content (and it tastes awful). Instead, decaffeinate the tea yourself if you prefer to avoid all sources of caffeine. Simply dunk your tea bag in a cup of very hot or simmering water for a few seconds before using. Do use black tea, not green or roobois tea because you want to use the most astringent type - astringency is good for drying up mucus. Chai is traditionally served sweetened with milk. Don't be afraid to add a little natural sweetener (minimally processed cane sugar or honey*) as the sweet taste helps to pacify Vata. Dairy products are another touchy subject. Whole, unprocessed (non-homogenized and unpasteurized) is what the ancient yogis used, but it is very hard for most modern urbanites to get their hands on. If you are not lactose-intolerant or have any "issues" with dairy; buy organic milk from the supermarket or, better yet, seek out a local farm or buying club. Soymilk is not ideal but can be an acceptable substitute for those prone to the influences of Kapha dosha. People with a Vata-dominant constitution should not use soy as it has a drying effect on the body which could exacerbate already existing health problems.

So, here's my favorite recipe for homemade chai which is inspired by the teachings and recipes of Yogi Bhajan and Dr. Lad.

Rasa Rx Chai

Serves 4

5 cups spring water
1 bay leaf
1 cinnamon stick
1” piece fresh gingerroot, peeled and cut into 3 pieces
6 cardamom pods
6 black peppercorns
4 whole cloves
2 black tea bags
1 cup cow’s or soy milk
2 - 4 Tablespoons natural sweetener (evaporated cane juice, Sucanat), to taste

Gently boil spices in spring water for 15 - 20 minutes.
Remove from heat and add tea bags. Cover pot and steep for 5 minutes.
Strain the tea & spice infused water and return to pot. Add milk and sweetener, to taste. Heat to serving temperature, stirring. Serve immediately.

*If you prefer to use honey, add milk to prepared tea and allow to cool down before adding it. "Cooked" honey is toxic according to Ayurveda.

Listen to your tummy

Hippocrates, the Father of Medicine, insisted that “all diseases begin in the gut.” Unfortunately, most allopathic doctors today do not heed their predecessor’s wise intuition. Rather, educated MD’s poke and prod whatever organ manifests physical abnormality and dysfunction. Modern medical practice employs toxic drugs to treat the predominant symptoms (which often complicates matters with unpleasant side effects) without addressing the foremost cause (I don’t mean to offend any doctors out there reading this blog, just bear with me) of many diseases. This approach is understandable given the pressure placed on doctors to comply with institutional policies and procedures and the alluring kickbacks offered by drug companies.

In contrast to the modern healthcare paradigm, Ayurveda recognizes the importance of strong, healthy digestion for overall wellness and longevity. Agni, the digestive fire, is believed to be the main source of life and is therefore supported by a comprehensive system of dietetics that encompasses what foods to eat (and not eat) as well as when, where and how to dine. When agni is disturbed, food can not be digested properly and turns into Ama, a toxic, sticky substance.

Ama is believed to be the root cause of many diseases. Toxins originating in the colon - from unhealthy, putrid food that is ingested or healthy food which putrefies inside the GI tract due to weak agni - can travel to other parts of the body and become lodged in weak tissues and organs. Once the toxic substance embeds itself somewhere it shouldn‘t, it disrupts normal physiological function. Sounds kind of gross, right? Yet at the same time, vaguely familiar. The Ayurvedic model of etiology concurs with the concept of Leaky Gut Syndrome. Complementary and integrative health professionals recognize that damage to the inner lining of the intestines increases their permeability setting the stage for a variety of disorders including allergies, eczema, autism, ADHD, autoimmune diseases and candida infections.

According to Ayurveda, insufficient agni and Ama build-up within the GI tract may push the doshas (the psycho-physiological manifestation of the elements within the body that support life functions are prone to being "thrown out of whack" in which case they contribute to disease) out of balance. Each dosha is believed to have “a seat” in the GI tract, maha marga (the largest channel in the body), so indigestion is the first sign that one or more of them has been aggravated by improper diet or manner of eating. Vata is located in the colon and can cause flatulence or constipation if disturbed. Aggravated Pitta, which resides in the small intestine, may trigger acid reflux or diarrhea. The symptoms of perturbed Kapha in the stomach include nausea and vomitting.

Adopting healthy eating habits can keep the doshas happy and balanced. Choosing the right foods and cooking meals properly are vitally important, but you'll find that simply bringing intention and attention to the act of eating is powerful medicine. Bon Appetit!

1. Eat the proper quantity of food: the amount of food that should be taken depends on each person's constitution and strength of agni as well as time of day and season of the year. Eating more slowly will allow you to better guage how much to eat.

2. Eat fresh, wholesome foods: freshly cooked or carefully prepared raw foods are better than leftover, reheated meals. Consume organic and local vegetables whenever possible and try to avoid overly processed, convenience products.

3. Eat in a relaxed, calm environment: slow down, put work and TV aside and really focus on eating.

4. Adopt an attitude of gratitude: even if you don't believe in dieties, you can feel reverence for the people who toiled in the fields so you could satisfy your nutititional needs and enjoy a good meal. Take a moment to pay homage to agni, the fire inside of you which fuels digestion.

Rasa Rx

You're probably wondering by now what the title of this blog means. For readers unfamilar with the Sanskrit language, the subtitle serves as a good working definition and sums up my philosophy of healthy eating. Simply put, Food that is pleasing to the tongue promotes health and well-being. As an Ayurvedic consultant and cooking instructor, I prescribe delicious, natural, home-cooked foods to my clients because I whole-heartedly agree with Hippocrates' advice: "Let medicine by thy food, and food be thy medicine."

A brief lesson in Sanskrit is necessary to fully convey the role that taste plays in Ayurvedic nutritional theory:

Rasa has several meanings including: "taste," "melody," "enthusiasm," "juice," and "essence." The word is made up of two parts: 'ra' and 'sa.' Ra means "to relish" or "to praise" while sa translates as "sap" or "juice." According to the first and most common definition, rasa is the sensation experienced when a substance touches the tongue. The sense of taste relies on the presence of saliva, or the "juicy" secretions of the mouth, as implied by the root sa. And the other root of rasa suggests that this sensation is associated with pleasure and praise.

Why would anyone put an edible substance in their mouth that they knew in advance would not taste good? For a bet (in which a lot of $$ was at stake)? To lose weight (perhaps, a meal-replacement protein shake)? Because a celebrity or a good friend swears by it? Nonsense!

Eating foods you don't like just because they are supposed to be good for you is pointless. Scientific studies have actually shown that people absorb more nutrients when they eat things that they like. A simple experiment was conducted involving Swedish and Thai women who were fed meals from their own and the other culture. The subjects absorbed more iron when they ate food that was familiar and appealing to them (check out the book "The Gospel of Food" by Barry Glassner).

The Six Tastes

Ayurvedic nutrition (and pharmacology) is predicated on the idea that every substance is made up of some unique combination of the five basic elements (ether, air, fire, water and earth). Each taste - sweet, sour, salty, pungent, bitter and astringent - is likewise composed of the elements. The two predominant elements in each taste determines its effect on the body and mind. For example, sweet consists of mostly earth and water so it exerts a cooling and downward force. Excess consumption of sweet foods (especially concentrated sources of sugar) results in sluggishness, weight gain and eventually obesity and diabetes. Eating sweet things appropriately and in moderation (like fruit and whole grains) can be quite beneficial because they bring about stability, strength and energy. The upshot of this reasoning is that healthy foods are selected based on their taste. In a way, the six tastes take on the role of nutrients.

Ayurveda recommends that each meal consist of all 6 tastes in the proper proportion (the relative quantities will depend on the consumer's constitution and state of health as well as other factors like the time of day and season of the year). To bring about balance in the body, the consumption of foods containing tastes predominantly comprised of those elements that are lacking is usually prescribed. Spices are used extensively in Ayurvedic cooking because they contribute to the taste profile of a meal and have digestive properties. Good digestion is crucial to health and longevity (more about this in future posts).

• Sweet = Earth + Water : promotes growth of tissues, gives strength & longevity, relieves thirst


• Sour = Earth + Fire : stimulates appetite, improves digestion, energizes body, enlightens mind


• Salty = Water + Fire : promotes growth; aids digestions, absorption & elimination


• Pungent = Fire + Air : aids circulation, promotes elimination, kills germs, brings clarity


• Bitter = Air + Space : antitoxic, relieves burning sensations, relieves gas, digestive tonic


• Astringent = Air + Earth : helps heal ulcers and stop bleeding, cooling & drying